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Mushroom Pilaf Recipe

While combing through my grandmother’s recipes, I ran across something I hadn’t seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her “pretty pilaf.” I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.

TOTAL TIME: Prep: 10 min. Cook: 30 min. + standingYIELD:6-8 servings

Ingredients

1 cup chopped onion

1 cup uncooked long grain rice

1 ounce uncooked spaghetti, broken into 1-inch pieces (about 1/2 cup)

1/4 cup butter

1 can (14-1/2 ounces) chicken broth

1 jar (6 ounces) sliced mushrooms, drained

1/2 cup water

1/4 teaspoon salt

1/4 cup minced fresh parsley

Directions

1.In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown.

2. Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.
Yield: 6-8 servings.